Hearty French Beef Bourguignon in the Slow Cooker

The French classic beef bourguignon is elevated to new levels of convenience and flavor with this slow cooker version. Succulent chunks of beef are gently braised in red wine alongside tender vegetables, fragrant herbs, and savory bacon. The long, slow cooking time ensures the meat is melt-in-your-mouth tender and infused with deep, rich flavor.

This dish is perfect for Sunday dinners, festive family gatherings, or a comforting midweek meal. Served over fluffy mashed potatoes or alongside a crusty baguette, it’s a heartwarming dish that brings a taste of rustic France into your kitchen with minimal effort and maximum satisfaction.

Full Recipe:

• 3 tbsp vegetable oil

• 1.5 kg stewing or braising steak, cut into small chunks

• 2 large onions, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 bay leaves

• 2 sprigs thyme or rosemary

• 3 tbsp plain flour

• 750 ml bottle red wine

• 1 beef stock cube

• 1 tsp caster sugar

• 2 tbsp tomato purée

• 100 g unsmoked bacon lardons

• 6 small shallots or baby onions, halved or quartered

• 300 g closed cup mushrooms, halved or quartered

• Mashed potatoes or crusty bread, to serve

Directions:

1. Turn the slow cooker to low. Heat 2 tbsp oil in a large frying pan. Season the beef, then brown in batches for 3–4 minutes, transferring to a plate.

2. In the same pan, add onion, carrot, and celery. Fry for 5–10 minutes until softened. Stir in herbs and flour, cooking for another 2 minutes.

3. In a bowl, mix a splash of wine with the stock cube, sugar, and tomato purée to form a paste. Scrape into the pan with the vegetables and add the remaining wine. Bring to a bubble.

4. Transfer everything to the slow cooker. Stir in the beef. Add water if needed to cover the meat. Simmer on low for 6–8 hours until the beef is tender.

5. About 35 minutes before serving, heat the remaining oil in a pan. Fry bacon, shallots, and mushrooms until browned and softened. Add to the slow cooker.

6. Turn heat to high and cook for 30 minutes. Leave uncovered or use the reduce function if a thicker gravy is desired.

7. Serve with mashed potatoes or crusty bread.

Prep Time: 25 minutes | Cooking Time: 7 hours | Total Time: 7 hours 25 minutes
Kcal: 497 kcal per serving | Servings: 8 servings

Introduction to Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon is a timeless French classic reimagined for the modern kitchen. This deeply flavorful stew, known in France as Boeuf Bourguignon, is a symbol of rustic French cuisine. Traditionally, it’s a dish that demands patience—requiring slow, careful braising in a Dutch oven. However, with the help of a slow cooker, home cooks can achieve the same decadent result with minimal hands-on effort.

Rooted in the Burgundy region of France, this dish has gained international acclaim for its deep, wine-infused richness and tender beef. It’s more than just a stew—it’s an experience in comfort food, a slow-simmered celebration of flavor, warmth, and heritage.

The History Behind Boeuf Bourguignon

Beef Bourguignon originated as a peasant dish in the Burgundy region, a place well-known for its rich wines and pastoral ingredients. It was created as a way to transform tougher cuts of meat into something extraordinary through the process of braising. By cooking beef low and slow in red wine along with root vegetables and herbs, French farmers turned humble ingredients into hearty fare that could nourish families for days.

Over time, this dish migrated from rural farmhouses to fine dining establishments. It was famously elevated by chef Auguste Escoffier, who helped canonize the recipe into the culinary classics of France. With its savory wine sauce and slow-cooked tenderness, Boeuf Bourguignon has since become a must-try for anyone interested in French cuisine.

Why Use a Slow Cooker for This Dish

In its traditional form, Beef Bourguignon is braised for several hours in the oven or on the stovetop. This technique is highly effective but requires more attention and time. The slow cooker, on the other hand, brings incredible convenience. It allows you to prepare the ingredients in the morning and come home to a perfectly cooked stew in the evening.

The slow cooker method excels at developing deep flavors. As the beef simmers gently over several hours, it absorbs the richness of the red wine, herbs, and aromatics, transforming into fork-tender bites that melt in your mouth. Plus, the sealed environment of a slow cooker helps retain moisture and intensify the natural umami of the meat and vegetables.

Flavor Profile and Texture

One of the most alluring aspects of Beef Bourguignon is its complex flavor. Red wine is the star of the show, infusing the entire dish with its fruity, tannic depth. It pairs seamlessly with the umami of seared beef, the sweetness of caramelized onions, and the earthy notes from mushrooms and herbs.

Bacon lardons provide a smoky undertone, while vegetables like carrots, shallots, and celery build layers of sweetness and texture. Thyme and bay leaves add subtle herbal notes without overpowering the core flavors. The resulting texture is luxuriously thick, often described as velvety or silky. This isn’t a brothy stew—it’s rich, hearty, and satisfying.

Choosing the Right Wine

Wine isn’t just a flavoring agent in this dish—it’s a central ingredient. A full-bodied red wine such as Burgundy (Pinot Noir), Côtes du Rhône, or even Cabernet Sauvignon works beautifully. You don’t need an expensive bottle, but you should use something drinkable, as the flavors become more pronounced during cooking.

Avoid wines that are too tannic or overly oaked, as they can introduce bitterness or distract from the harmony of the dish. The wine simmers for hours, reducing into a deep sauce that thickens naturally, absorbing the meat’s juices and the sweetness from sautéed vegetables.

Beef Cuts That Work Best

Traditionally, tougher cuts of beef are used in this dish because they benefit the most from long cooking times. Chuck, brisket, or stewing steak are all excellent choices. These cuts have ample connective tissue and fat, which break down during the slow cooking process to create rich, succulent results.

You don’t want to use leaner cuts like sirloin, as they can become dry and stringy. Instead, marbled meat adds both flavor and texture, and transforms under the gentle, consistent heat of the slow cooker.

Best Side Dishes to Serve With

Beef Bourguignon is often served with a starchy side to soak up the luxurious sauce. Classic choices include mashed potatoes, buttered noodles, or even a crusty French baguette. These sides help balance the richness of the stew while allowing you to savor every drop of that wine-laced gravy.

For something lighter, you could serve it alongside steamed green beans or a simple green salad with a mustard vinaigrette. The acidity in the dressing can complement the boldness of the stew and cleanse the palate between bites.

How to Store and Reheat Leftovers

One of the joys of this dish is how well it stores and improves over time. After cooking, allow it to cool slightly before transferring to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months.

When reheating, do so slowly over low heat on the stove or in a low oven to preserve the meat’s tenderness. The flavors will deepen even further on the second or third day, making it an excellent make-ahead meal for entertaining or busy weeks.

Serving Suggestions for Entertaining

Beef Bourguignon isn’t just a weeknight comfort food—it’s also an elegant dish suitable for special occasions. Serve it in wide, shallow bowls with a sprinkle of fresh parsley or thyme for a refined presentation. Pair it with a bottle of the same red wine used in the cooking process to enhance the harmony of flavors.

To create a full French-inspired dinner, begin with a cheese board or a light appetizer like a frisée salad with lardons. End with a dessert like crème brûlée, tarte tatin, or a simple fruit compote. Your guests will be transported to the French countryside with every bite.

Tips for Recipe Success

• Brown the meat: Don’t skip this step. Browning develops a deep, savory crust that adds immense flavor to the final stew.

• Use fresh herbs: Fresh thyme or rosemary enhances the flavor without becoming bitter like some dried herbs.

• Caramelize your vegetables: Giving a good sauté to your onions, shallots, and mushrooms before they hit the slow cooker adds an important layer of umami.

• Cook low and slow: Resist the urge to rush the process by using the high setting. The low setting allows all the flavors to meld gently and the meat to tenderize evenly.

• Avoid over-thickening: The sauce should be luscious but not overly thick. If it becomes too dense, a splash of stock or wine can bring it back to the perfect consistency.

Modern Adaptations and Variations

Although purists might prefer the classic recipe, there’s room for personalization. For instance:

• Add pearl onions instead of shallots for a touch of sweetness.

• Toss in a few parsnips or turnips for an earthier taste.

• Replace the bacon with pancetta for an Italian twist.

• Use vegetable broth and mushrooms to create a vegetarian-friendly version—though it’s not traditional, it can still deliver on flavor.

You can even transform leftovers into a filling for savory pies, serve over polenta, or add to puff pastry for a rustic beef pot pie.

Conclusion

Slow Cooker Beef Bourguignon is a beautiful blend of Old World tradition and modern convenience. It captures everything comforting about French cuisine—rich flavors, tender textures, and thoughtful preparation—without the labor-intensive steps that once defined it. With a bit of prep in the morning, you can return home to a simmering pot of soul-warming stew that’s both elegant and satisfying.

Perfect for chilly evenings, family dinners, or even holiday gatherings, this dish is versatile, deeply flavorful, and sure to become a beloved recipe in your collection. Whether you’re an experienced home cook or just discovering the joys of slow cooking, Beef Bourguignon is a dish that celebrates simplicity, patience, and the pleasure of a hearty meal well made.